(Make-Ahead) EGG AND CHEESE SANDWICHES WITH PROSCIUTTO (Adapted from FountainAvenueKitchen)

This little gems are so good! I don’t know why I never thought of prosciutto (which I love and eat all the time) on a breakfast sandwich before? But, especially at a tailgate, it’s perfect – so tasty without the tremendous grease that goes with bacon or sausage on a grill. This recipe makes 4 – so adjust according to the number of people at your tailgate function. These were a huge hit at our tailgate party! It was so easy to simply pick up a sandwich, wrapped in foil – no plate needed. And…they were really really good. Why haven’t I ever thought of prosciutto for breakfast before?????

4 English muffins
7-8 large eggs, beaten
3-4 ounces cheese (I’m using Colby slices)
2-3 slices prosciutto

First, bake prosciutto slices on a baking sheet at 350 degrees F for 10-13 minutes, or until crispy. Watch closely at the end to prevent burning. You can also simply place them on a griddle on a grill at your tailgate until they’re a bit crispy.

Prep the eggs like you are making an omelet. Let eggs start to set on the bottom, then stir, keeping some large pieces intact. These will lay easily on the muffin halves.
Toast the English muffin halves on a baking sheet in a 350 degree oven for 7 minutes (or use a toaster OR place them on the grill).
Remove from oven and place cheese on four of the halves. Return them all to the oven and bake about four more minutes, or until muffins are crisp and cheese is melted (again, can place them on a griddle on the grill until the cheese melts).
Assemble the sandwiches by placing one quarter of the egg on each of the four melted-cheese muffin halves. Top egg with a quarter of the prosciutto, then top with the remaining muffin halves.
Eat immediately or wrap in foil and refrigerate for several days or freeze.

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